The topic of this thesis was the use of figs in the production of energy bars. In the last few years, a discovery in the food industry has been exactly energy bars that have attracted the attention of a large population of people due to their practicality in consumption. They gained popularity due to the growing interest of people in a quick and simple yet healthy snack that can be called "health on the move" because today's population lives a very active and busy life. A good source of energy, vitamins, minerals and fiber, which contributes to a large amount of energy in athletes. Various types of energy bars have appeared on the market, which by their very composition should be healthy and without added sugar, but of course not all of them have the same composition or the same nutritional value, so it is most important to read the declaration when buying. The fig is a very healthy fruit that has its own natural sweetener, is rich in calcium, potassium and magnesium. Energy bars made of figs are most often combined with nuts and honey, which gives them an enriched taste and texture. This thesis explores the potential of figs as a key ingredient in the production of energy bars, analyzing its contribution to the nutritional value as well as the technological aspects of its integration into the production process. The goal is to give a comprehensive overview of the possibilities that the fig offers in the context of the development of healthy and functional food products, and to evaluate its potential in the modern food industry.56 pages, 22 graphical annexes, 15 bibliographic references, original in Croatian langua